Happy Fall Equinox! Almost-Vegan Apple-Cherry Fall Crumble
It's that time of year again. The morning air is chilly (unless you live in the Valley, of course), the moon starts showing up earlier and earlier, and the leaves fall gracefully from the trees. Something happens to me as soon as football season starts, and all I want to do is bake! Often people ask me what is my favorite recipe for dessert. I love dessert, but unless it's a special occasion, I usually limit myself to some fruit or a small piece of dark chocolate.
When it comes to baking, I like to make many things, but crumbles are an easy, delicious, and halfway-healthy dessert option. Sometimes I'll bake myself an individual crumble in a ramekin, this way I can control my portion size. Today I'd like to share my recipe for my Almost-Vegan Apple-Cherry Crumble. (The only non-vegan ingredient is honey.) This can be made with pears instead of apples (both are bountiful during fall and winter months), and it's a great addition to any dinner party, potluck, or game-day celebration.
3 apples or pears, chopped
2 TB lemon juice
1 TB honey
½ tsp cinnamon
¼ tsp ground cloves
1 bag of frozen cherries, drained
1 TB corn starch diluted in 4 TB water
1 cup oats
½ cup almond flour (or whole wheat flour)
¼ cup shelled hemp seeds (may sub any other seeds)
¼ cup coconut oil
¼ cup honey
pinch of salt
In mixing bowl, combine diced apples with lemon juice, honey, cinnamon, and cloves. Let marinate for 20-30 minutes (or longer).
Add in 1 bag of drained, frozen cherries.
In a small bowl, dilute cornstarch in water, then pour over fruit mixture and thoroughly combine.
In a second bowl, mix together “crumble topping” ingredients with your hands, forming a granola-like topping.
Lightly coat a 6x6 baking pan (or individual ramekins) with coconut oil. First spoon the fruit mixture into baking pan, then top with the crumble topping, making sure all the fruit is covered. Cover baking pan with aluminum foil.
Bake at 400 degrees for 30 minute. Take aluminum foil off and bake for another 10 minutes. Let cool for 15 minutes before eating.
As I mentioned before, I like to make this individually for myself if I'm craving a sweet treat, but I don't want to have leftovers sitting in my fridge, tempting me for days. Just cut up half an apple or pear, add a few cherries, and make a fraction of the crumble topping. Delicious! By the way, your getting all kinds of antioxidants with those cherries, hemp seeds, and coconut oil. That just makes it even more tasty!
Roasted Red Bell Pepper Dip
Serve with crusty bread, pita chips, or sliced vegetables.
Lemon Hazelnut Green Beans
8 servings, 86 calories per serving
· 1 1/2 pounds fresh green beans, washed and trimmed
· 2 tablespoons olive oil
· 1 1/2 teaspoons lemon zest
· 1/3 cup chopped toasted hazelnuts
· salt and pepper to taste
· In a large pot of salted boiling water, cook beans 3 to 8 minutes or until tender. Drain and place in a large bowl.
· Add olive oil, lemon zest, hazelnuts, salt and pepper.
*Beans may be made 1 day ahead, chilled and covered. Reheat beans in a lightly oiled frying pan, or in the microwave.
Gluten Free Cauliflower Pizza
· 1 head of cauliflower
· 2 whole eggs & 1 egg white
· 1 Tablespoon almond flour
· 1 Tablespoon ground chia seed (this is optional, but it gives it a wonderful chewy texture)
· 3 tablespoon nutritional yeast (or cheese if you wish)
· 1-2 chopped garlic cloves (I love garlic, so I used 2)
· ¼ teaspoon dried basil and oregano (each)
· 1/2 teaspoon sea salt
· 1/4 teaspoon fresh ground black pepper
First, clean your cauliflower and chop into bite-sized pieces. Next, put it in the food processor and pulse it until it resembles "snow". You want to get rid of any chunks. Then put your cauliflower "snow" into a pot of boiling water for about 4 minutes.
Once your cauliflower has been boiled, you are going to strain it by putting cheese cloth inside a strainer, and then pour the pot of cauliflower in.
Here's where you have to work a little. Transfer the whole thing, strainer and cheese cloth with cauliflower over a bowl. You're going to have to squeeze out ALL the water from the cauliflower. This is really important. You want your "dough" as dry as possible.
My technique was gathering the ends of the cheese cloth, and pressing my spatula against the cloth to drain all the water out. Once the dough is sufficiently dry, get rid of the excess water in the bowl, and put the cauliflower in there. Now, we get cookin!
You're going to whisk together the cauliflower with the eggs, almond flour, chia seeds, nutritional yeast, garlic, basil, oregano, salt, and pepper. It will form a dough-like consistency.
Once you've created your dough, you will flatten it out on a lightly greased baking sheet. You want your dough about 1/2 inch thick. You will bake it (without any toppings) at 350 degrees for 20-25 minutes.
Once baked, top your pizza with your favorite ingredients. I used artichoke hearts, marinated bell peppers, fresh basil, and a drizzle of homemade tahini dressing (1 TB tahini, 1 TB lemon juice, 1 TB water).
Then increase your oven temp to 400 degrees, and bake with toppings for another 10-15 minutes.
Roasted Brussel Sprouts
6 servings, 75 calories per serving
You can toss the roasted sprouts with another squeeze of lemon, and 2 Tablespoons of parmesan cheese.
Drizzle a balsamic reduction over roasted sprouts for a more gourmet look and taste.
Tomato Basil Egg White Frittata
Chimichurri Sauce & Marinade
· 2 cups Flat leaf/ Italian parsley- chopped
· 3 cloves of garlic- chopped
· ¼ cup fresh oregano (or 2 TB dried)
· 1 green onion, chopped
· ¼ cup olive oil
· 2 TB water
· 1 TB lemon juice
· 2 TB red wine vinegar
· ¼-½ teaspoon crushed red pepper flakes
· ½ tsp sea salt
Directions: Put all ingredients in a food processor and blend until desired thickness.
Use as a vegetable or meat marinade when grilling or baking, as a sauce with scrambled eggs, or to enhance whole grain dishes.
Zucchini Spaghetti with Spinach Pesto
· 1-2 cloves of garlic
· 1 cup of basil, roughly chopped
· the juice of 1 lemon
· 3-4 cups of organic raw spinach
· 1/3 cup of pumpkin seeds
· ¼ cup olive oil
· 2 TB Nutritional yeast
· 1 TB organic dried oregano
· ¼ tsp kosher or sea salt
· 3-4 zucchinis
Directions: Combine all ingredients through salt in a food processor. Use a vegetable julienne or cheese shredder to peel the zucchinis into pasta-like strips. Mix the pesto into the zucchini spaghetti. Enjoy!